The Farm is Calling

Note: Sitting in the comfort of my slumbrous nest, perched above a vast view of the setting sun over our beautiful farm and surrounding wilderness, to wrap up the last pieces of the following newsletter, I went into labor and subsequently birthed our daughter, Abigail Abondance Page.

Thus, my delay in getting this love letter out to you.

There was a moment during my labor when a flood of tears washed my face as I described to George, through undulating labor sensations, how, despite the deep adversity we face (which you will read below), I cannot help but feel overwhelmed by the abundance of our lives. Moments after Baby Abby was born, I named her Abigail Abondance Page. Abondance is a play on words, reflecting gratitude for the abundance of our lives, as well as a nod to my birth into the romantic world of food through cheesemaking.

Abondance is a semi-firm aged cheese made from the milk of the Abondance cow, grazing the pastures of the fertile, lush Abondance Valley in the Haute-Savoie department in Auvergne-Rhône-Alpes in Southeastern France. The etymology of the word for the town also means abundance or to flow over.

My beginnings at Sea Breeze Farm focused on making similar alpine-style cheeses on our small Vashon farm. Now relocated to our fertile Nehalem Valley Ranch, I feel inspired to celebrate the abundance of our lives, the abundance of our valley, the abundance of our farm, and the abundance of my heart: Abby, for short.

I cannot wait to share snuggles with our newest baby at our lovely little restaurant on North Cook Street in the coming weeks.

Please make a reservation.

Continue reading the love letter I intended to send originally below:

The veil of delusion surrounding our farm tenants first dissolved when our chicken plucker went missing. Just months ago, our aging workhorse—an Ashley-brand plucker, no longer in production—sat proudly on our farm's only cherished concrete pad, awaiting our return. But two days later, it vanished, never to be seen again. The countless days and nights spent whirling that machine hold immeasurable significance for our small farm business, as do so many other small machines and parts that weave the tapestry of our sustainable venture.

For George and me, "chicken plucker" is a frequent euphemism. It arises in our lowest moments, when we are so upset and disoriented that we feel like we are in a rogue clothes washer on a murder setting—spitting feathers and guts like a drive-through car wash spews soap and water.

That's when we're in the "chicken plucker."

For the past three years, we've been through the chicken plucker of life. Our old selves have, in essence, been slaughtered as swiftly as an innocent bird at harvest—flipped into a slaughter cone, confined by a strong grasp at the back of the neck, jugular deftly severed just behind and to the left of the tongue, brains scrambled by a subtle twist of the knife's tip. Life taken in seconds. Then come the ripples: the body's twists and plunges from the nervous system's final responses. As the bright red blood drains and the last epileptic-like twitches fade, it's as if our souls dissolve into the ether.

In our lifelessness—or selflessness, our identity-free nakedness—we're plunged slowly into cleansing warm water, loosening our quills. Then, we're rapidly thrown into the tumbler of rubber fingers, stripping rouge feathers from our damp, warm bodies.

Though we've faced unfathomable adversity, deep in my heart, I'm thankful for the rebirth. The sacrificial poulet nourishes the souls around it, allowing them to grow, thrive, and create new life. From death comes new life.

A dear new customer, who joined us in the intimacy of our beloved restaurant last week, asked—in an unwittingly Portlandia-esque way—the name of Sea Breeze Farm’s inaugural chicken. This was the bird that ranged freely on grass and grubs, infusing flavor into its eggs, turning the yolks vibrant orange, and elevating George’s pasta, pastries, and baked goods to new heights. It was the very inspiration for his farming journey: the quest for rich, flavorful ingredients that transform kitchen creations into culinary delights.

The chicken’s name was Claire, by the way.

That same customer, near tears from the intimate, thoughtful, and heartfelt experience of dining with us that evening, asked something I haven’t pondered in years: “How do I subscribe to Coq au Vin and Sea Breeze Farm?”

This reminder struck a deep chord with me.

George, our gaggle of kiddos, and I have returned to the farm full-time. After being swept away by the swift currents and demands of opening and sustaining our small family restaurant in Portland, there's much work ahead to restore the farm to its former glory—before we were thrown into the chicken plucker of life.

Tragically, the family meant to help run the farm these past couple of years not only failed to support us as needed but robbed us blind. Now that we have returned, we've discovered hundreds of thousands of dollars in equipment and parts missing under their watch.

I have never felt so conned or deceived in my life. It is a hard lesson, indeed.

Even as I'm heavily pregnant and due any day—juggling the restaurant while reestablishing farm production—I'm spending precious minutes and hours filing police reports, inventorying losses, seeking lawyers, and carefully piecing back together the tattered remains of our farm.

Why is this a great time to subscribe to the farm?

Our post-chicken-plucker selves feel like resurrected souls, unburdened by our former bodies, free to express our most authentic selves.

Though we've endured some of the hardest times in recent years, I wouldn't trade it for the tremendous gift of self-knowledge and expression we've gained. I'm utterly excited to share our new, resurrected selves with you.

Please continue to support us by:

Making a reservation at Coq au Vin

It would mean the world to us if you'd reserve a spot for a passionate evening of exquisite farm-to-table dining at our sweet little restaurant. Experience the magic that brought our customer to tears—the intimate atmosphere, heartfelt service, and dishes bursting with flavors from our own sustainable harvest.

Subscribing to our Farm and Restaurant CSA

Help us immensely by subscribing to our Farm and Restaurant CSA. For the restaurant portion, preorder CSA-style and enjoy 10% off your visits to Coq au Vin—securing your spot for intimate, farm-fresh dining experiences bursting with seasonal flavors. For the farm side, your support will fuel the revival of our farm operations and the "magic meat truck,” loaded with our premium farm goods, George's exquisite culinary delights, and other favorites straight from the fields. It's a delicious way to reconnect with the earth, savor traditional farm bounty, and stand with us during this rebirth. (For those who retain CSA balances from our former operations these new developments will allow us to resume shipping and deploying to Seattle area customers as well!)

Buying tickets for our Inaugural Neverstill Ranch Farm Dinner

We'd be thrilled if you'd join our farm-warming party and dinner on the Autumn Equinox, Sunday, September 21. Limited to just 20 guests, this includes an experiential farm tour, an al fresco farm feast with wine pairings in the gorgeous Nehalem Valley—nestled at the end of Neverstill Road, right over Deep Creek. (Have you ever dined over a creek before?) Tickets below. Plus, 4 rooms available for overnight stays, with glamping and camping options too—perfect for a rejuvenating escape into farm-life and nature.

Booking Us for Catering, Private Dinners, and Events

Elevate your next gathering by hiring George, me, and our legendary Magic Meat Truck—a French-made camion boucherie inspired by traditional boucheries, delivering artisan meats and culinary pleasures straight from our pastures to your plate. Perfect for wineries, parties, weddings, and events with groups of 20 or more, where we sling a beautiful array of charcuterie, cheeses, and other farm-fresh delights that have charmed Portland’s and Seattle’s food scene. For more intimate affairs of 6-20 guests, we create a seasonally driven, multi-course menu showcasing our premium grass-pastured meats processed fresh weekly. Your booking not only brings magic to your event but directly supports our farm's revival—book us today for an unforgettable experience!

Your support nourishes us as we emerge stronger, ready to pour our love into heartfelt food, traditional farming, the circle of life, and our shared connection to the earth and one another.

We look forward to dining with you!

Sincerely,

Rose, George & Farmily